Ingredients:

  • 3/4 cup (150g) Arborio rice (or pudding rice)
  • 4 cups (950ml) whole milk
  • 1/2 cup (100ml) heavy cream (double cream)
  • 1/2 cup (100g) granulated sugar
  • 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
  • 1/4 teaspoon ground cinnamon, plus extra for dusting
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces (1 ounce or 28 grams)

Instructions:

  1. Preheat the oven to 300°F (150°C). Grease the oven-safe dish with a little butter.
  2. In the prepared dish, combine the rice, milk, cream, sugar, vanilla bean (and seeds), cinnamon, and salt. Stir well to combine.
  3. Scatter the butter pieces evenly over the top of the rice mixture.
  4. Bake, uncovered, for 2 hours. After 2 hours, stir the pudding gently to prevent a skin from forming. Return to the oven and bake for another 30 minutes, or until the rice is tender and the pudding is thick and creamy. The top should be lightly golden brown.
  5. Remove from the oven and let cool slightly before serving. Remove the vanilla bean before serving. Dust with extra cinnamon, if desired. Enjoy warm or chilled.